Smoked pork belly

Smoked pork belly

By
From
The Hang Fire Cookbook
Serves
4-6

This awesome piece of fatty pig takes to smoking like a duck to water. With all its fat keeping it moist, the pork belly makes for a forgiving piece of meat to cook. It’s pretty simple to do and will yield great results. Depending on the size of your smoker, you may want to cut the loin in half if you are using a whole piece and use the remaining to make some of our down-home smoked bacon.

Ingredients

Quantity Ingredient
1 x 2kg bone in, rindless pork belly
3 tablespoons groundnut oil
75g Hang Fire almost all-purpose rub
100ml Hang Fire smokehouse barbecue sauce

Method

  1. Slice off some of the thick fat from the top of the pork belly, you’ll want a maximum of 5mm fat. Rub the oil on both sides of the belly and liberally sprinkle with the rub.
  2. Set up your grill for indirect heat and regulate at 108°C. Put your wood chunks in, and, as soon as they start smoking, place your pork belly fat side up on the indirect side. Smoke for about 5–6 hours, check the pork belly has reached an internal temperature of approximately 88°C on your instant-read thermometer, then brush the top of the belly with some warmed barbecue sauce. Keep smoking until the internal temperature reaches 90°C.
  3. You can of course cook the pork belly until it pulls, but we like to slice it into thick slabs and finish them off on the direct side of the grill.

Cooking methods

  • Indirect heat

Wood

  • Hickory, Cherry, Oak, Beech

King of The Rib

  • To make King Ribs, slice between the bones as you would regular pork ribs. These massive meaty ribs look impressive and taste great – no wonder they have been a hit on the streetfood scene. We like to finish them on the grill, as they are, and slather them in warm barbecue sauce and a good dousing of Memphis dry shake.
Tags:
barbecue
BBQ
Southern
America
Deep South
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